A) Butter and flour B) Potatoes and cheese C) Corn and wheat D) Rice and beans
A) Germany B) France C) Spain D) Italy
A) Crescent B) Square C) Triangle D) Circle
A) Sugar B) Eggs C) Milk D) Butter
A) Overworking the dough B) Not adding enough salt C) Baking at too low a temperature D) Using too much flour
A) Spanish B) French C) German D) Italian
A) Custard B) Chocolate chips C) Berry jam D) Almond paste
A) Water B) Coffee C) Soda D) Juice
A) France B) Austria C) Italy D) Germany
A) 1845 B) 1838 or 1839 C) 1860 D) 1850
A) Fermenting B) Kneading C) Proofing D) Laminating
A) Marie-Antoine Carême B) Julia Child C) Auguste Escoffier D) Sylvain Claudius Goy
A) Pâtisserie B) Boulangerie C) Viennoiserie D) Confiserie
A) 50–60% B) 70–80% C) 30–40% D) 10–20%
A) 19th Century B) 20th Century C) Renaissance D) Middle Ages
A) Lyon B) Marseille C) Paris D) Vienna
A) Brioche B) Puff pastry C) Choux D) Shortcrust
A) Not specified B) All the Year Round C) Nouvelle Encyclopédie culinaire D) Le Cuisinier françois
A) Croissant House B) Viennoiseries Galore C) Boulangerie Viennoise D) Patisserie Française
A) 1920 B) 1853 C) 1915 D) 1905
A) The Siege of Vienna in 1683 B) The Battle of Hastings in 1066 C) The siege of Buda D) The Battle of Tours in 732
A) Marie-Antoine Carême B) Alfred Gottschalk C) Julia Child D) Auguste Escoffier
A) 1950 B) 1925 C) 1938 D) 1948
A) Vienna in 1683 B) Constantinople in 1453 C) Budapest in 1686 D) Paris in 1870
A) NATO B) The United Nations C) The Islamic State D) The European Union
A) Kipferl B) Laugencroissant C) Gipfeli D) Pain au chocolat
A) A French-style croissant with more butter B) A Swiss croissant filled with chocolate C) A croissant glazed with lye, popular in southern Germany D) An American croissant with ham and cheese
A) Rogale świętomarcińskie B) Medialunas C) Cornetto D) Ay çöreği
A) St. Martin's Day B) Easter C) New Year's Eve D) Christmas
A) 25 °C (77 °F) B) 30 °C (86 °F) C) 19 °C (66 °F) D) 15 °C (59 °F)
A) 7.5% B) 12% C) 10% D) 5%
A) 16–50 B) 60–100 C) 30–40 D) 5–10
A) 10 to 20 minutes B) 25 to 35 minutes C) 30 to 40 minutes D) 5 to 15 minutes
A) 45 minutes at 25 °C (77 °F) B) 60 minutes at 31 °C (88 °F) C) 90 minutes at 35 °C (95 °F) D) 30 minutes at 40 °C (104 °F)
A) Circular B) Rectangular C) Triangular D) Half moons
A) 150 to 180 °C (302 to 356 °F) B) 140 to 170 °C (284 to 338 °F) C) 200 to 230 °C (392 to 446 °F) D) 165 to 205 °C (329 to 401 °F)
A) Triangular B) Rectangular C) Circular D) Semi-circular
A) Saccharomyces cerevisiae B) Brettanomyces bruxellensis C) Lactobacillus bulgaricus D) Candida milleri
A) Alcoholic fermentation B) Photosynthesis C) Aerobic respiration D) Anaerobic fermentation
A) It reacts with yeast to produce more CO2. B) It dissolves completely in the dough without any effect. C) It diffuses into preexisting gas cells incorporated during mixing. D) It creates new gas bubbles in the dough.
A) Starch gelatinization draws water from the gluten network, decreasing its flexibility. B) It strengthens the gluten network. C) It increases the flexibility of the gluten network. D) It has no effect on the gluten network.
A) Fat has no effect on freshly baked croissants. B) Increased in-dough fat reduces crumb hardness immediately after baking. C) Fat makes the croissant more elastic. D) Fat increases crumb hardness immediately after baking. |